Ingredients

The following ingredients have 4 Servings
  • 4 lemons, sliced, plus wedges to serve
  • 6cm piece ginger, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 long red chillies, sliced
  • 1 cup coriander leaves, plus extra to serve
  • 1/3 cup (80ml) olive oil
  • 2 whole snapper, cleaned (ask your fishmonger to do this), skin scored
  • Thinly sliced spring onion & mint leaves, to serve

Instruction

  • Preheat a barbecue or chargrill to high.
  • Place 2 sheets of foil on a workbench and top each with a sheet of baking paper.
  • Divide half the lemon slices, ginger, garlic, chilli, coriander and oil between the paper and top with the fish. Cover with remaining lemon slices, ginger, garlic, chilli, coriander and oil, then season. Seal the parcels and cook on the barbecue for 25-30 minutes until cooked.
  • Open the parcels and top with spring onion, herbs and lemon wedges.